Prep: 20 minutes

Cook: 35 minutes

Makes: 4 servings

4 x 4 oz. swordfish steaks, about 1” thick
1 lb. roma tomatoes, cored and quartered
½ small onion, peeled and quartered
3 cloves garlic, peeled
¼ tsp.each of salt and cayenne pepper
2 tbsps. tomato paste
½ cup vegetable broth
2 tbsps. heavy cream
2 tbsps. Rosemary Olive Oil
2 tbsps. fresh basil or parsley, finely snipped

Thaw fish if frozen. Rinse fish, then pat dry with paper towel.

Preheat broiler. Lightly grease a 15 x 10” baking pan. Arrange tomatoes, onion and garlic in pan, sprinkle with salt and cayenne. Broil 3-4 inches from heat for 10 minutes. Gently stir in the tomato paste to coat vegetables and broil for about 5 minutes more or until vegetables start to blacken at the edges.

Put tomato mixture into a food processor or blender and process until smooth. Transfer mixture to a saucepan, stir in broth, and bring to a boil, stirring continuously. Reduce heat and simmer for 12-15 minutes or until mixture reduces to about 1 ½ cups. Slowly add in heavy cream. Cover sauce and keep warm.

Lightly grease a baking pan and place fish on pan. Brush both sides of the fish with the Rosemary Olive Oil. Broil 5-6” from the heat for 8-12 minutes, until fish flakes easily, turning once during cooking.
Pour sauce over fish. Garnish with snipped basil and a further light drizzle of Rosemary Olive Oil.